Jan 09 2009
Grilled Fresh Abalone
In one of the local bays we went snorkeling for a saltwater delicacy – abalone. They are a little more difficult to prepare than oysters or mussels. But done right they are delicious.
Preparation
Place a thin fillet knife against the inside of the flat portion of the shell and move it inward, cutting the muscle attachment close to the shell.
Remove the meat from the shell.
Trim the head and gills. To do this lay the abalone the foot side down. Place the knife just forward of the point where the meat was attached to the shell and cut at a 45 degree angle down and forward.
Cut the meat across the grain, but not quite in half, for a butterfly cut.
To tenderize, lightly pound the meat a few times on both sides with a broad knife.
The recipe below was found at www.fishtech.com. Usually we just grill them but the recipe adds a little more flavour.
Grilled Abalone
¼ cup soy sauce
¼ cup sake (Japanese rice wine) or dry sherry
2 tablespoons peanut or vegetable oil
2 tablespoons minced fresh ginger
12 good size abalone in shells
Mix soy sauce, sake, oil and ginger in a bowl. Place abalone in marinade for 10 minutes. Remove but keep hold on to extra marinade.
Put the abalone back in the sheels and place them, shell side down, on an oiled grill for 1 minute. The shells will hold the juice. With tongs, carefully turn meat over in the shells and grill 30 seconds longer – until meat is lightly browned.
Heat extra marinade until boiling and use as a dipping sauce.
Serve abalone in their own shells.
We had the abalone with some Moreton Bay bugs – a small crayfish-like crustacean. Not a bad meal!
[...] The other day it was abalone. [...]